Place water or broth and one bag of the corn in a large soup pot and bring to a boil.
Reduce heat and add half of the beans, garlic, sundried tomatoes, onions, sweet potatoes and greens in a large soup pot.
Simmer uncovered for 30 minutes.There is no need to cut anything up as the soup will be blended. If you are using salt free beans it is not even necessary to rinse or drain them.
Remove from heat and blend soup with an immersion blender.
Stir in cumin, oregano, chipotle paste, lime juice and remaining beans and corn.
Garnish with pepitas and cilantro or scallions, if desired. By blending in 2 pounds of nutrient rich greens, you get all of the nutrition of the cruciferous vegetables without seeing any green!